Recipes Inspired by the Box!
M/T/W Dec. 2-4

Recipes at a Glance

Quick and Easy – Simple Sauteed Kohlrabi

Soup of the Week – Spicy Greens Soup

Something for the Sweet Tooth – Apple Bourbon Gallettes

Spotlight on the Herb – Cilantro Lime Cauliflower

Sensational Sides – Glazed Snow Peas

Quick and Easy

Simple Sauteed Kohlrabi

Posted by Carol Peterson


2 medium kohlrabi bulbs, grated

1 teaspoon salt

¼ cup butter or light oil

1 medium onion, diced

1 clove garlic, minced

2 tablespoons chopped fresh thyme, chives or sage


Mix the kohlrabi and salt in a colander and let stand for 30 minutes to drain.  Melt the butter in a medium skillet over medium heat.  Add the onion and sauté until translucent, about 3 minutes.  Add the garlic and sauté for 1 minute more.  Stir in the kohlrabi.  Reduce the heat to low, cover, and cook for 10 minutes.  Increase the heat to medium, uncover the skillet and cook for 2 minutes.  Remove from heat and stir in fresh herbs.  Let stand a few minutes to let flavor develop.  Serve as a side dish.

Soup of the Week

Spicy Greens Soup

Posted by Carol Peterson


1 bunch of collard greens

1 teaspoon caraway seeds

1 teaspoon cumin

3 teaspoon olive oil

1 medium onion, finely chopped

2 tablespoon tomato paste

1 tablespoon hot sauce

4 cloves garlic, finely chopped

6 cups chicken broth

1 lemon, halved


¼ cup plain yogurt

4 hard boiled eggs, peeled & quartered

2 cup pita chips broken into bite size pieces


Cut collards into 1 inch pieces. Toast caraway seeds and crush. Heat olive oil in a large pot; add the chard and onions, and cook until soft. Add tomato paste, hot sauce, garlic and ground spices. Stir together and add chicken broth and 1 cup water and bring to a rapid simmer for about 10 minutes. Squeeze lemon, add juice and season with salt. Divide soup into bowls. Add eggs, pita chips and a spoonful of yogurt. Drizzle with olive oil.

Something for the Sweet Tooth

Apple Bourbon Galette

Recipe by Rachel Oberg – De Ma Cuisine

See original recipe here


2 tablespoons honey

2 tablespoons butter, cut into small chunks

¼ cup coconut palm sugar (or brown sugar or raw sugar)

¼ cup maple syrup

2 teaspoons bourbon (optional)

2 teaspoons vanilla extract

1 tablespoons apple cider vinegar

pinch salt

½ teaspoon cinnamon

¼ teaspoon nutmeg

1-2 pinches ginger

1-2 pinches allspice

4-5 (about 4-5 C) apples, thinly sliced

1 pie crust, divided in 4

1 egg, whisked

butter, for greasing


Pre-heat the oven to 375F. Place a piece of parchment paper on a baking sheet. Butter the parchment paper. Whisk together honey through allspice (it’s ok if there are still small chunks of butter). Toss sweet mixture with apples, making sure all apples are coated. Roll out individual pieces of crust in a circle. Place on parchment paper. Place a few scoops of filling on one crust. Fold crust up and around filling, leaving the center open. Make sure there are no cracks in the crust or the liquid will run. Repeat with remaining pieces of crust. Brush each crust with egg.

Bake for 25-30 minutes, or until crust is golden and flaky


Spotlight on the Herb

Cilantro Lime Cauliflower

Recipe by Carol Peterson


1 head cauliflower cut into florets

1 tablespoon water

1 lime juiced and zested

½ cup chopped cilantro

2 tablespoon butter


Grate cauliflower florets until the pieces resemble rice. Place grated cauliflower and water in a pan and cook on medium low heat until tender. (This may also be done in microwave.) Stir lime zest and lime juice, cilantro, and butter into cooked cauliflower until well blended. Serve as side dish.

Sensational Sides

Glazed Snow Peas

Recipe by The Food Network

See original recipe here


2 tablespoons butter

8 ounces of snow peas

1 bunch of chopped scallions

Pinch of sugar

¼ cup of water


Melt butter in a large skillet over medium-high heat. Add snow peas, chopped scallions, a pinch of sugar and water. Cover and simmer 2 minutes, then uncover and boil until the water evaporates, 2 more minutes. Season with salt.

Author Jessica Lessard

More posts by Jessica Lessard

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